ArnieTex's Pollo Asado | Blackstone Griddles

ArnieTex is serving up South Texas-style Pollo Asado on the Blackstone, complete with juicy, perfectly seared chicken, caramelized onions, and smoky sausage links. The secret? A vibrant adobo made with achiote paste and lime juice, bringing authentic flavor to every bite. Pair it with Mexican rice and charro beans for a plate that’s pure comfort.

Pollo Asado: https://blackstoneproducts.com/blogs/recipes/pollo-asado

Ingredients
2 whole chicken halves
2 sausage links
2 jalapeños
1 medium white onion, circles of onion

Ingredients for Adobo
3.5 oz achiote paste
Blackstone Essential Blend Seasoning
Olive oil
Juice of 2 limes

Directions
1. Carefully peel back the skin of one chicken half. Slather adobo underneath the skin, replace the skin, and coat all sides of the outside with adobo. Repeat with the second chicken half. Lightly season both sides of the chicken with Blackstone Essential Blend Seasoning.

2. Preheat the griddle to medium heat. Add olive oil to the surface and place the chicken halves skin-side down. Cover each with a Blackstone basting cover and cook for 5 minutes.

3. Remove the covers, flip the chicken, and cover again for another 5 minutes.

4. On a separate section of the griddle, cook the sausage links, jalapeños, and onion circles. Rotate until charred and fully cooked. Slide to a cooler section of the griddle or remove from heat.

5. Remove the covers from the chicken, flip again, and check for an internal temperature of 165°F. If needed, cover and cook in 2-minute increments until done. Let the chicken rest for 5 minutes before serving.

6. Serve with Mexican rice, charro beans, grilled onions, sausage, and jalapeños.

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